Vintage Easter Bunny Cake

🕒 Prep: 40 min
🔥 Cook: 30 min
🍽 Serves: 12
★★★★★
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This Vintage Easter Bunny Cake is a delightful way to make your Easter celebrations more special. It's not just a delicious cake; it's a charming centerpiece that brings a touch of nostalgia and whimsy to your table.

Ingredients for Vintage Easter Bunny Cake

The key to a great cake starts with butter; it makes the cake moist and rich. Granulated sugar sweetens and helps structure the cake. We have eggs for binding and adding fluffiness. A hint of vanilla extract brings a warm aroma and flavor. The all-purpose flour forms the cake's foundation, working with baking powder to provide rise. A touch of salt enhances all the flavors. Whole milk adds moisture and tenderness. For the frosting, powdered sugar gives smooth sweetness, while coconut adds a fun texture and flavor. Finally, assorted candies allow for creative decoration.

Tips & Tricks

  • Ensure your butter is well softened for easier mixing and a smoother batter.
  • Use room temperature eggs to help the batter emulsify better, resulting in a lighter cake.
  • Chill your cake briefly after frosting to help the coconut adhere better.

Serving Suggestions

This cake pairs wonderfully with a light, fruity tea or a refreshing lemonade. It's a perfect addition to an Easter brunch spread alongside fresh fruit and savory quiches.

Frequently Asked Questions

Can I make this cake in advance?
Yes, you can bake the cakes a day ahead and wrap them tightly in plastic wrap. Frost and decorate them on the day of serving.
What if I don't have round cake pans?
You can use square pans and cut the shapes freehand, though it might be a bit more challenging.

Vintage Easter Bunny Cake Recipe Walkthrough

Start by preheating your oven to 350°F. Prepare two 8-inch round cake pans by greasing them with butter and dusting them with flour. This prevents sticking and helps the cakes release easily.

In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Next, add the eggs one at a time. Beat well after each addition, ensuring each egg is fully incorporated before moving to the next. Stir in 1 tablespoon of vanilla extract for that sweet, aromatic touch.

In a separate bowl, whisk together 3 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to your creamed mixture, alternating with 1 cup of milk. Mix well after each addition until the batter is smooth and well combined.

Divide the batter evenly between your prepared cake pans. Bake them in your preheated oven for 25-30 minutes. You'll know they're done when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.

For the frosting, beat together 3 cups of powdered sugar, 1/2 cup of softened butter, 1 teaspoon of vanilla extract, and 2 tablespoons of milk. Mix until the frosting is smooth and fluffy.

Once the cakes are cool, cut one of the cakes into two ears and a bowtie shape. Arrange these pieces on a large serving platter to form a bunny shape.

Frost the entire cake with your homemade buttercream frosting. Then, press 2 cups of shredded coconut into the frosting to create a cute, furry texture.

Finally, decorate the cake with assorted candies to create the bunny's face and add other Easter-themed decorations as desired.

Why You'll Love This Recipe

  • Classic and whimsical design that's perfect for Easter.
  • Simple ingredients that you probably already have in your pantry.
  • Light, fluffy cake with a creamy coconut topping.
  • Fun and customizable with your favorite candies.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
3 cups powdered sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 tablespoons whole milk
2 cups shredded coconut
Assorted candies for decoration

Step-by-step Instructions

1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together 1 cup of butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition, then stir in 1 tablespoon of vanilla extract.
4. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with milk, beating well after each addition.
5. Divide the batter between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
6. To make the frosting, beat together powdered sugar, 1/2 cup of butter, 1 teaspoon of vanilla extract, and 2 tablespoons of milk until smooth and fluffy.
7. Once the cakes are cool, cut one cake into two ears and a bowtie shape. Arrange the pieces to form a bunny shape on a large serving platter.
8. Frost the entire cake with the buttercream frosting, then press coconut into the frosting to create a furry texture.
9. Decorate with assorted candies to create a face and add any additional Easter-themed decorations as desired.

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